Southern Style Cornbread (no Sugar Or Flour)
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs beaten
- 2 cups cornmeal
- 2 cups buttermilk (no substitutions)
- 2 tablespoons bacon drippings veg. oil or melted butter
- Carbohydrate 7.86722916666667 g
- Cholesterol 179.925833333333 mg
- Fat 6.7669875 g
- Fiber 0.332783333356182 g
- Protein 7.10170416666667 g
- Saturated Fat 2.36890516666667 g
- Serving Size 1 1 Serving (92g)
- Sodium 165.520083333333 mg
- Sugar 7.53444583331049 g
- Trans Fat 0.843704083333333 g
- Calories 121 calories
Heat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2 tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place pan in oven to heat. Combine ingredients using the muffin method and mix well. Pour into hot skillet. Batter will sizzle. Bake at 450 for 35 minutes or until golden brown. For a crispier bottom crust, sprinkle a little cornmeal into pan before adding batter. Serves 6 to 8 Muffin method: Combine dry ingredients, mix. Combine wet ingredients, mix. Add wet to dry and mix. Adapted from recipe by: Vicki Beausoleil Each seving contains: Cals: 134, Cals from Fat: 32 Total fat: 4g, Sat Fat: 1g, Poly fat: 1g Chol: 47mg, Sodium: 237mg, Potassium: 116mg Total carbs 20g, Fiber 2g, sugars: 2g Protein 5g.
